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| Main ingredients | Peanuts, Coconut oil, Cumin seeds, Madras onions, Garlic, Dried red chillies, Tamarind, Mustard seeds, Split skinless black grams, Curry leaves |
| Cuisine | South Indian |
| Course | Pickles Jams Chutneys |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup raw peanuts
- 1½ tablespoons coconut oil
- 2 teaspoons cumin seeds
- 15-20 peeled Madras onions
- 4-5 peeled garlic cloves
- 3-4 dried red chillies
- 1 tablespoon tamarind water
- Idlis for serving
- Tempering
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black gram (dhuli urad dal)
- 10-12 curry leaves
- 3-4 dried red chillies, broken
- Salt to taste
Method
- Heat a pan, add peanuts and dry roast on low heat for 7-8 minutes or till crisp. Transfer on a large plate and allow to cool a bit. Peel the roasted peanuts while they are still slightly warm.
- Heat coconut oil in a non-stick pan, add cumin seeds and let them change colour. Add Madras onions, garlic cloves and dried red chillies and sauté for 2-3 minutes. Take the pan off the heat and allow to cool slightly.
- Transfer the roasted peanuts into a mixer jar, add the onion mixture and 1 cup water and grind to a fine paste.
- Add tamarind water and blend again. Transfer into a bowl.
- For the tempering, heat coconut oil in a non-stick pan, add mustard seeds let them splutter. Add split black gram, curry leaves and dried red chillies and sauté for few seconds.
- Pour the tempering into the peanut mixture, add salt and mix well.
- Serve with idlis.
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